It took me a long time but I finally reached 200 posts in my blog. I needed it to be special and decided to attempt something that I have been wanting to do for a while but wasn’t confident enough to. I tried it 3 days ago and flopped badly. But I didn’t give up. Today on world baking day, I present you my 200th post.
Eclairs and profiteroles.
Vanilla bean cream pastry with a coat of ganache and glitter sugar
Mango mousse with a drizzle of chocolate and mango pieces
Salted caramel mousse topped with salted caramel sauce and glitter sugar.
Thank you Malvika for guiding me in my first attempt. Though I made a mess of that. But talking to you through the process gave me the confidence to try again.
Adapted the recipe from Meenazs post. Just a small change. Thank you Meenaz
A special thanks to Ameya for not letting me give up on this attempt at choux. I was in tears after the initial flop and wanted to do something else but u convinced me to not give up.
Love to my amazing friends and family who always encourage me. I have given up many times but you guys don’t let me stop.
Thank u to the Lockdown that made me restart my blog once more.
150 ml water
100 ml Amul Tazaa Milk
125 ml Amul butter
1/4 tsp salt
1/2 tsp sugar
- In a saucepan, heat water, milk, butter, salt and sugar till it scalds and the butter is completely melted.
- Take off heat, add the flour and mix quickly.
- Put it back on heat and keep mixing the roux.
- Cook on low flame till it stops sticking to the pan and starts sizzlong softly.
- When the roux leaves the pan, shut the gas and let it cool.
- Heat the oven to 140 degrees. I keep it low as my oven gets very hot. You can also work between 160-180 degrees.
- In the meantime whisk the eggs together.
- When the roux has cooled down and is slightly warm to touch, add the eggs in intervals, mixing continuously in between.
- If you have a kitchen aid use the dough attachment and your work is sorted.
- I don’t have a stand mixer so I keep beating and mixing it with a wooden spoon. (In my first attempt I used a hand beater as the effort of mixing by hand was too much, the choux flopped miserably)
- Add the eggs little by little and mix the mixture. U have to get a tight batter that when u lift the spoon it should drop heavy in a V shape. This takes time and effort. My husband helped beat the mixture too as my arms were hurting.
- Fill in piping bags with a French star nozzle or even a round one is fine.
- Place a silicon mat on a tray and pipe the profiteroles. A small blob with a swirl action so u don’t get a peak.
- For the eclairs just lift and pipe small logs of equal size
- Take little water in your hand and sprinkle all over the mat and the piped choux. This helps the dough rise.
- Wet your finger and gently press down any peaks or adjust the shape of our choux.
- Bake in lower rack for 30 mins.
- Then move to middle rack for 8-10 mins to get better browning.
- Check if the choux had fluffed and is light and has a knock to it. Should be crispy
- Remove and cool. Store in airtight boxes once cooled untill assembly.
VANILLA CREAM PASTRY
3 tablespoons granulated sugar
3 egg yolks
3 tablespoons all-purpose flour
1/2 vanilla bean or 1 Tsp extract
2 cups whole milk
2 tbsp cornflour
1 tablespoon butter
- Place sugar, egg yolks, flour, cornflour and vanilla in a saucepan and mix together well.
- In a separate saucepan, scald milk. Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with a hand blender.
- Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.
- Lower flame and cook till it gets thick like a custard, stirring constantly.
- Remove pan from heat, add butter and mix well.
- Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.
- Chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours).
200 gms dark chocolate
150 gms Amul Cream
2 tsp butter
- Chop the chocolate to small even pieces
- Heat the Amul cream in a pan, when it just starts to bubble shut the gas.
- Mix the butter with the cream and pour this mix over the chocolate.
- Leave it for 3-4 minutes and then mix well. Let it rest for a couple of hours.
SALTED CARAMEL SAUCE by Kiran Tarun
1.5 cups granulated sugar
1/3 cup water
4 tbsp butter, cubed and room temperature
1/2 cup heavy cream, room temperature
1 tsp sea salt1 tsp vanilla extract
- Add water and granulated sugar into a saucepan. Heat saucepan over medium-high.
- RESIST any attempt to stir with a spatula or wooden spoon while sugar melts. Let it do its thing. It’ll bubble vigorously but DON’T be tempted to stick a wooden spoon to STIR. DON’T DO IT. You’d only risk a huge clump of mess! Crystalized sugar, no bueno.
- Instead, swirl the saucepan once or twice to evenly melt sugar and caramelize. Do not over-do it.
- Once sugar caramelizes into a nice dark amber shade, remove saucepan from heat and carefully drizzle in cubes of softened butter and cream. With a wooden spoon, continue whisking even though it looks like everything would bubble over, but trust me, it will settle. Just continue whisking, carefully and AVOID BURNS.
- DO NOT STICK YOUR FINGERS IN FOR TASTE. You will be awarded with 3rd degree burns. No joke.
- Once caramel is pourable, whisk in fleur de sel and vanilla extract. Store salted caramel sauce in airtight jars for up to a week.
- Make a small hole at the bottom of the profiteroles or 3 holes in the eclairs. Pipe the filling through these holes. Drizzle ganache
- Alternately you can slice the eclair or the top of the profiteroles and pipe the filling. Top with ganache